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Tuesday, November 16

Casserole-baked halibut with leeks & carrots

Olive oil, extra virgin, high quality
5 tablespoons
Baby carrots
¾ pound
1 cup
Leeks, medium size, white & green parts only, sliced crosswise ½-inch thick

Pepper, white, freshly ground

Thyme sprigs, fresh
Bay leaves, preferably fresh
Halibut fillets, four 6-ounce, 1-inch thick
24 ounces 
  1. Preheat oven to 375°F.
  2. In a large, deep, ovenproof skillet, heat 3 tablespoons of the olive oil.
  3. Add carrots; cook over moderately high heat, stirring, until lightly golden, about 3 minutes.
  4. Add ½ cup of water, cover and cook over moderate heat until the carrots are crisp-tender, about 5 minutes.
  5. Add leeks and another ½ cup of water, then cover and cook, stirring occasionally, until the leeks begin to soften, about 5 minutes.
  6. Season the carrots and leeks with salt and pepper; add thyme and bay leaves.
  7. Season fish with salt and pepper, and arrange atop the vegetables.
  8. Drizzle fish with remaining olive oil.
  9. Cover with parchment paper, and cover the skillet with a heavy lid.
  10. Transfer the skillet to the oven, and bake for 15 minutes, or until just cooked through.
  11. Remove from oven, discard the sprigs and leaves.
  12. Transfer the fish to plates, and spoon the vegetables and juices alongside; serve immediately.
Recipe from Food & Wine, December 2010.

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